This chickpea and tapenade salad is simple yet filling. It has the perfect balance of flavour and is quick and easy to prepare! Great for work lunches or enjoyed as a simple salad with some substance.

Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian

(Serves 4)

Ingredients for Salad

2 cups chickpeas (soaked over night)
1/2 cucumber, diced
4 large beefsteak tomatoes, chopped
1/2 red onion, chopped

Tapenade Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic Vinegar
2 teaspoons tapenade
Coriander to taste

Method

Bring chickpeas to the boil in a saucepan of water, then simmer until tender and soft. Drain and allow to cool for a few minutes whilst you chop the cucumber, tomatoes and onion.

Mix the chickpeas in a bowl together with the salad ingredients.

For the dressing, whisk together the oil, vinegar and tapenade then drizzle over the salad. Add coriander to taste.

Enjoy!

Organically Yours,

Hayley xx

Chickpea-&-Tapenade-Salad
Chickpea and Tapenade Salad